Tex Mex Breakfast Chimichanga
By
Lynn Socko
@lynnsocko
1
This is one of those recipes where measurements just aren't needed. I used leftover's, fresh veggies, fried taters and of course cheese. The only thing I would suggest, if using meat, make sure it's one you like with eggs. Enjoy!
Ingredients
- **leftover sirloin steak
- **red potatoes
- **diced onion
- **diced tomatoes
- **chopped jalapeno
- **chopped cilantro
- **eggs
- **grated cheese
- **10-12" flour tortillas
- **canola oil
- **salt and pepper to taste
How to Make Tex Mex Breakfast Chimichanga
- 1I started the process by dicing some red potatoes (4) and onion (1/2) and fried in the same skillet I had cooked steak in the night before.
- 2While that was cooking I diced 2 tomatoes, and 2 jalapeno's and put in a non stick skillet and started cooking them with a little bacon grease I had.
- 3Then I cut the leftover steak up into large bite size pcs. and chopped some cilantro.
- 4Then I popped the steak in my food processor and gave it a whirl to chop it nicely.
- 5Then I added it to the tomatoes and jalapeno's to warm it up.
- 6Once warmed and browned a little, I added the potatoes and onions.
- 7I a bowl I broke about a dozen eggs and added the cilantro and whisked really well.
- 8Then I added the eggs to the meat and veggie mix.
- 9I cooked them stirring constantly till eggs were firm.
- 10Then I added some grated cheese I had leftover and added it to the pan.
- 11I turned off the heat and stirred until the cheese had melted.
- 12I heated my tortillas in the micro for about 2 min. to make them soft and easy to fold without tearing.
- 13I placed a few tbs. of egg mix in the middle, folded the sides over, then rolled it up.
- 14I heated about 2" oil in my skillet and browned them on all four sides.
- 15You can serve them with any condiment you enjoy with eggs, here are a few suggestions:
Sweet Heat Breakfast Salsa
Mexican Red Table Salsa, Salsa Roja de Mesa
Basic Roasted Tomatillos Salsa
